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My next stop in exploring anchovies was a tapenade. A tapenade is a dish that is made from chopped olives, capers and olive oil at its base. Tapenade can also include other ingredients like garlic, herbs, lemon and of course anchovies. It is generally made from black olives and I took the opportunity to try some nicoise olives. The nicoise olives were smaller than the kalamata black olives which I am more familiar with. The tapenade was so full of flavour! Once again the anchovies melded into the dish and added a nice saltiness without making the tapenade taste like fish. The tapenade reminds me of a hummus or a pesto except that it is based on olives. Though I simply served if on crostini I wonder in what other ways it can be used. Maybe in pasta, or a sandwich or on fish...

hi, I've been browsing your blog since I linked to it from The Sugar Bar and wanted to tell you how much I like what I see! You've got some great recipes and beautiful photos. Especially that pile of tapenade! (yum)

I flipping love tapenade, that pile of yours looks gorgeous! I think it would be amazing as a pasta sauce...maybe stirred through some Puy lentils with feta cheese (might have to make some myself now :)

I love tapenade. Its great on pasta. I have a Nigel Slater recipe where he stirs it into pappardelle. Tops the pasta with pine nuts and gruyere and bakes until the cheese has turned crispy. Yum! Hmmm, I think I need to make some tapenade.

This looks really good and I could see how it would be bursting with flavor. I made something similar a while back and used it to stuff a leg of lamb...I would think you could stuff chicken thighs nicely as well

I could pick one of these crostini off the screen and eat it right up... I LOVE tapenade! Yours looks perfect. Oh, and by the way, nice to see you finally posted a picture of yourself as well! Nice to finally "meet" you!

Thank you for this lovely recipe. I've had a hankering for mediterranean type recipes, and love olives. I followed this recipe and used calemata olives instead (by mistake) but i think it in no way hurt the results. I am eating it on the closest thing i can get to french bread in the middle of north dakota and loving it.Thanks!

Hi Kevin! I'm from Nice and I'm really happy that you discovered and liked our variety of olives! If you're interested in Mediterranean and niçoise cuisine, I'd be happy to share my traditionnal recipes with you!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.